Prep 15 mins
Cook 30 mins
- 2 1⁄4 cups all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, plus more, at room temperature
- 1 1⁄2 cups dark brown sugar (firmly packed)
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup pecans, coarsely chopped
- 2 1⁄2 cups finely-chopped semisweet chocolate (12 oz)
- Heat oven to 350°.
- Lightly butter a 9- by 13-inch glass baking dish, reserving butter wrapper.
- Set aside.
- Sift together the flour, baking powder, and salt.
- Set aside.
- Using a wooden spoon, beat butter and sugar in a medium bowl until light and fluffy, about 2 minutes.
- Add vanilla and eggs, one at a time, mixing well after each addition.
- Add sifted flour mixture, and mix until just combined.
- Add chopped nuts and chocolate, and mix to combine.
- Place the dough in the prepared baking dish.
- Using the reserved butter wrapper, spread dough evenly.
- Bake until golden brown and a cake tester comes out clean, about 30 minutes.
- Remove to rack to cool slightly before cutting, about 20 minutes.
- Using a serrated knife, cut into 18 (2 1/4- by 3-inch) bars.
- Store in an airtight container up to 3 days.
- This recipe yields 18 two-and-one-quarter-inch bars.
Just like I remember them. (I did double the nuts, since I love them so much.)
Heavenly good I baked mine in a jelly roll pan because I like them thin also didn't put in any nuts.
Wonderful...these brought back lots of memories. My grandmother used to make these, she called them congo squares. I made them last night for my bible study group and they were so good. I love the pecans, my grandmother did not add them but I will always add them! Thanks!